Description Of The Appliance - Beper 90.535 Betriebsanleitung

Yogurt maker Use instructions

DESCRIPTION OF THE APPLIANCE

A Lid
B Containers lid
C Containers
D Base
E On/Off light
This appliance is extremely simple to use for easy preparation
of over a kilo of thick, creamy and always fresh yoghurt.
USEFUL ADVICE
Milk
It is possible to use all types of milk but if you choose fresh milk, then you must pasteurize it, i.e.
heat it up to 70° - 80°C (no more) so that the yoghurt cultures can develop without being damaged
with other bacteria, which are normally present in fresh milk. It is possible to use either room tem-
perature or chilled milk from the refrigerator, indifferently. The best and simplest idea is to use UHT
milk because it is ready pasteurized milk. Milk with the highest fat content (full) will make a thicker
yoghurt compared to lower fat milk (skimmed or partially skimmed).
Cultures
To start the fermentation process for the first time, you can use 125 g shop-bought yoghurt, either
low fat or full fat, as long as it has a high content of live lactobacillus bulgaricus. For the first cycle
or in any case, as soon as a shopbought yoghurt is used to start the process, make sure that the
use by date is as far off as possible. The number of cultures drops gradually as the yoghurt comes
closer to its use by date.
It is then possible to use 125 g yoghurt made previously with the yoghurt maker.
INSTRUCTIONS FOR USE
IMPORTANT:
When setting up, disassembling or cleaning the appliance, always make sure that it is switched off
and not connected to the electrical power. Before using the appliance, wash all of the removable
parts in water and a common dish detergent.
- Pour the milk into a container and add about 125 g yoghurt, whether purchased or prepared with
the yoghurt maker.
- Mix well for about a minute until the yoghurt is perfectly dissolved in the milk.
- Pour it all into the containers (C) of the yoghurt maker, close them with the lids (B) and place them
into the compartment inside the appliance.
- Cover the yoghurt maker with its lid (A) and plug it into the mains power. The On/Off light (E) will
switch on.
Wait about 12 hours (for example, from 8 pm until 8 the next morning).
IMPORTANT:
During this stage, the yoghurt maker must be left in a sheltered area, away from draughts and/or
sudden changes in temperature, on a flat, level surface that will not be affected by knocks and/or
vibrations.
After the time required, unplug the appliance from the mains power. Take out the containers (C)
and place it in the fridge, then after 2 hours, check the consistency of the yoghurt and if necessary,
repeat the operation again.
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